Yield: 2 dozen
1 bar 271 calories 17 g fat (9 g saturated fat)
68 mg cholesterol 116 mg sodium
26 g carbohydrate 1 g fiber
4 g protein
1 C all-purpose flour
1 C finely chopped pecans
1/3 C packed brown sugar
1/4 tsp ground cinnamon
1/4 tsp salt
1/3 C cold butter
1 12 oz. jar seedless raspberry jam, divided
2 8 oz. cream cheese, softened
3/4 C sugar
1/2 tsp grated lemon peel
1/2 tsp vanilla extract
3 eggs, lightly beaten
1 1/2 C (12 oz.) sour cream
3 Tbsp sugar
1 tsp vanilla extract
Preheat oven to 350 F degrees.
In a small bowl, combine flour, pecans, brown sugar, cinnamon, and salt. Cut in butter until crumbly.
Press into the bottom of a greased 9x13 baking dish. Bake for 10-12 minutes or until lightly browned. Cool on a wire rack for 5 minutes.
Set aside 3 Tbsp jam. Spread remaining jam over crust.
In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon peel and vanilla. Add eggs. Beat on low speed just until combined. Spoon over jam. Spread evenly.
Bake for 20-25 minutes or until filling is almost set.
In another bowl, combine sour cream, sugar, and vanilla. Spread over cheesecake.
Warm remaining jam and swirl over top. Bake 5-7 minutes longer or just until set.
Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours before cutting into bars.